HEC-Ecole de gestion de l'Université de Liège
HEC-Ecole de gestion de l'Université de Liège

Boosting Waste Recovery in Lebanon's Food Service Industry through Sharing Information in the Perishable Food Supply Chain.

Karam, Chelsea ULiège
Promotor(s) : Van Caillie, Didier ULiège
Date of defense : 4-Sep-2023/8-Sep-2023 • Permalink :
Title : Boosting Waste Recovery in Lebanon's Food Service Industry through Sharing Information in the Perishable Food Supply Chain.
Author : Karam, Chelsea ULiège
Date of defense  : 4-Sep-2023/8-Sep-2023
Advisor(s) : Van Caillie, Didier ULiège
Committee's member(s) : Meert, Simon ULiège
Language : English
Number of pages : 50
Discipline(s) : Business & economic sciences > Production, distribution & supply chain management
Institution(s) : Université de Liège, Liège, Belgique
Degree: Master en sciences de gestion, à finalité spécialisée en global supply chain management
Faculty: Master thesis of the HEC-Ecole de gestion de l'Université de Liège


[fr] Executive Summary
Context: The restaurant scene in Lebanon faces a big issue: they waste a lot of food. This
happens for different reasons like food going bad quickly, how restaurants work, and what
customers like. Fixing this problem is important for both the environment and saving money.
This thesis looks at how using a special computer system can help restaurants waste less
food and encourage people to eat responsibly.
Objectives: The purpose of this thesis is to analyze and propose effective waste reduction
strategies within the Lebanese restaurant industry by using information system channels.
The objective is to align these strategies with the industry's operational dynamics and
customer preferences.
Methodology : A comprehensive exploration was made, involving insights from various
chain restaurants in Lebanon. The methodology employed semi-structured interviews and
research efforts to understand existing practices, challenges, and opportunities. The
research grouped the analysis of commonly wasted food items, technological adoption,
political factors, and existing initiatives.
Findings: In the Lebanese restaurant industry, chain establishments show a willingness to
embrace innovative waste-reduction methods, especially those related to information
system channels. These restaurants are open to using technology to connect with customers
and reduce food waste. However, they approach this with practical caution, considering
challenges like internet issues, integrating technology with their existing processes, and
ensuring data security. Notably, potential partnerships with supermarkets seem promising
for effective waste reduction efforts.
Recommendations : To enhance waste reduction efforts, it is a good thing to consider
collaborating with supermarkets. Their extensive reach and resources can strongly increase
the impact of the app. Supermarkets can provide a wider variety of surplus food,
strengthening the overall system. Additionally, their involvement can inspire other
businesses to prioritize waste reduction and contribute to a more sustainable environment.



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  • Karam, Chelsea ULiège Université de Liège > Master sc. gest., à fin.


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